Chocolate crumb crust
3 (8 oz.) pkg. cream cheese, softened
1 (14 oz.) Eagle Brand sweetened condensed milk
1 (12 oz.) pkg. semi-sweet chocolate chips
4 eggs
1/2 c. coffee-flavored liqueur (optional)
2 tsp. vanilla extract

Preheat oven to 300 degrees. Prepare chocolate crumb crust. In large bowl, beat cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired. Refrigerate leftovers.

CHOCOLATE CRUMB CRUST:

In medium bowl, combine 1 1/2 cup vanilla wafer crumbs (about 45), 6 tablespoons confectioners' sugar, 1/3 cup unsweetened cocoa, and 1/3 cup butter, melted. Press firmly on bottom and 1/2 inch up side of 9-inch springform pan.

To avoid cracking, allow cheesecake to cool completely in oven with door slightly open.